Homemade Chicken and Dumplings
I have discussed homemade chicken and dumplings before. In fact, there was a post about homemade chicken and dumplings even before that one, but it was not fully homemade. The dumplings were made from canned biscuits and peas are in the recipes. I was young then. Peas in homemade chicken and biscuits – who would have thought? This time, I am using my slow cooker. The slowness makes them feel more Southern.
3 Benefits to Using a Stick Blender
If you’re not hip to the latest trends in kitchen gadgets, you may still think that the big, bulky blenders of the 80s and 90s are still a thing. In actuality, they do still exist, but they’re far less popular than the latest iteration of them, known as the stick blender or the immersion blender. Regular ‘ole blenders still have a place in the kitchen, for instance, if you want to whip up a smoothie or make yourself a blended drink quickly and easily. But the benefits of a regular blender versus the newer and more streamlined stick blender pretty much end there.
Pantry Raid: How to Cook Dumplings
If we had to choose one food dish that's the most common around the world, we'd had to choose the dumpling. You can find dumplings in pretty much every form in almost every country in the world. In fact, this article from CNN's travel section counted a full 30...
Is There a Trick for How to Keep Bread Fresh Longer
Ever struggle with how to keep bread fresh? You’re not alone! These tips will help you keep bread longer.
Potato and Cheddar Croquette Recipe
When was the last time you had a croquette or even looked at a croquette recipe? They seem so rare. I have never been in a mall where you can walk into the food court and have the opportunity to purchase a nice potato croquette. We do not even seem inclined to whip out our fryers and fry up a batch. Both of these situations are a real shame. In other countries, like The Netherlands and Belgium, they are not only on the menu in many restaurants, but they come as main dishes. They can even be found wrapped in small buns and sold as sandwiches. If you have a hankering for one, you can just pop down to the hole in the wall place, drop a 1.50 into the slot, open the little door and there waiting for you is a crunchy croquette for the taking.
Strange Bedfellows: The Intermixing of Cuisines
At the Culinary Exchange, we're all about experimenting in the kitchen. Creating new recipes, trying new ingredients, and playing around with different styles of cuisines is what we're all about. But how far is too far? There's a long-standing discussion happening...
How To Use A Mandoline
Here at the Culinary Exchange, we love funky little cooking gadgets, appliances, and food tech almost as much as we love creating new things in the kitchen. And although we’ve spent a good amount of time finding cool new kitchen gadgets, today we’re going to take it back to the basics and cover something that everyone should have in their kitchen: Mandoline.
What To Do With Leftover Mashed Potatoes
There's a reason why mashed potatoes are a common occurrence on family dinner tables day in and day out. Potatoes are cheap and plentiful, and mashed potatoes are a quick, easy standby that you don't really need to give a lot of thought to. You boil them; you mash...
Kohlrabi Slaw – Love That Crunch!
Kohlrabi – another vegetable that is wrongly passed up at the grocery store. Too bad. It is a tasty vegetable that everyone should be eating – both cooked and raw. There are many kohlrabi descriptions including a crucifer in bulb form or a hint of jicama with notes of broccoli stem with essence of cauliflower and a hint of sweetness. They are not exactly wrong, but the best of them is simply – great in a slaw!
Carrie in the Kitchen: A Delicious Spring Risotto Recipe
For the next couple of months, we’ve got a stricter budget than usual. That means we’re REALLY cooking with what’s in the kitchen, and tightening up how often we get take out or go out to eat. Truthfully, we don’t eat out or opt for take out too often—maybe once every...